• Email
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Recipe Filter
    • Recipe Index
  • About
    • About Me
    • Work with Me
    • Portfolio
    • FAQ
  • Subscribe
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Snixy Kitchen logo
menu icon
go to homepage
search icon
Homepage link
  • Recipe Filter
  • Recipe Index
  • About
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home / Recipes / Cookies

    Almond Flour Peanut Butter Cookies

    Modified: Feb 20, 2025 · Published: December 9, 2019 by Sarah Menanix · This post may contain affiliate links

    4.77 from 17 reviews

    • Share
    • Tweet
    JUMP TO RECIPE
    Gluten-Free Peanut Butter Cookies

    These soft and chewy classic gluten-free peanut butter cookies have buttery edges and tender bite! They're made with almond flour and couldn't be easier; no chilling of the dough! e and crunchy bits of peanut butter. They taste just like the bakery peanut butter cookies you know and love, complete with the classic criss cross pattern!

    Gluten-Free Peanut Butter Cookies

    Why You'll Love this Recipe

    There are probably 9483 different gluten-free peanut butter cookies on the web boasting JUST 3 or 4 or 5 ingredients. Those are the flourless variety. They have their place. They're a great cookie to make with what you've got on hand, but they're also distinctly different than a classic bakery-style peanut butter cookie. 

    These soft and chewy gluten-free peanut butter cookies are made with almond flour, which creates the best texture and makes them extra nutty. They have the perfect chew and crisp edges!

    These cookies are foolproof and less finicky with bake time than their flourless cousin, producing a much more familiar peanut butter cookie. Flaky salt optional. Rather than drying out over time, these cookies soften even more from the moisture of the peanut butter.

    Easy gluten-free peanut butter cookies - no chill!

    These peanut butter cookies are super easy to make and don't require any chill time. This means you're only about 15 minutes away from having freshly baked cookies in your mouth.

    Gluten-Free Christmas Cookies: Peanut Butter

    What Kind of Peanut Butter for Cookies

    As one of their primary ingredients, the peanut butter you use can affect your final cookie outcome. This recipe has been tested with an organic peanut butter that is mostly homogenous (not separated). If you're using a natural separated peanut butter, just be sure to stir the oil in really well before use. If your peanut butter is too thin, the dough will be hard to work with and the cookies will spread thinner.

    For cookies, I'm definitively on team crunchy peanut butter. I want my cookie soft, but studded with crunch. This recipe will work whether you prefer creamy or crunchy peanut butter, so you do you!

    Gluten-Free Cookie Recipes
    Peanut Butter Cookies Criss Cross Pattern
    Gluten-Free Peanut Butter Cookie Recipe
    Easy Gluten-Free Peanut Butter Cookies

    Recipe

    Gluten-Free Peanut Butter Cookies

    Soft Almond Flour Gluten-Free Peanut Butter Cookies

    yields: 24 cookies
    prep time: 8 minutes mins
    cook time: 11 minutes mins
    total time: 19 minutes mins
    These classic gluten-free peanut butter cookies are soft and chewy with a crisp edge and crunchy bits of peanut butter. Made with almond flour, these easy peanut butter cookies taste just like the bakery peanut butter cookies you know and love, complete with the classic criss cross pattern!
    4.77 from 17 reviews
    PRINT PIN SAVESaved!

    Ingredients

    • 1½ cups + 3 tablespoons (189 g) super-fine blanched almond flour
    • ½ cups + 3 tablespoons (79 g) Bob’s Red Mill tapioca flour
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon kosher salt
    • ½ cup unsalted butter, softened to room temperature
    • ½ cup (102 g) granulated sugar
    • ½ cup (100 g) packed light brown sugar
    • ¾ cup (185 g) crunchy peanut butter, see note
    • 1 large egg, room temperature
    • 1½ teaspoons pure vanilla extract
    • Optional: Flaky salt, for sprinkling
    Prevent your screen from going dark

    INSTRUCTIONS

    • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
    • In a medium bowl, sift together the almond flour, tapioca starch, baking soda, baking powder, and salt. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugars on medium high speed until light and fluffy, about 3-4 minutes, scraping down the sides as needed.
    • Add the peanut butter and mix until combined, scraping down the sides.
    • Add the egg and vanilla and mix until combined, again scraping down the sides.
    • With the mixer on low, slowly add the dry ingredients and mix until just combined. Use a cookie scoop or rolling with your hands, scoop 2 tablespoon sized balls of dough (30g) 2-inches apart on the prepared baking sheet (you'll need to bake iIn batches). Use the tines of a fork to gently press down on the cookie in two directions, creating a criss cross pattern.
    • Bake for 10-12 minutes until the edges are set and slightly firm to the touch, but the center still look very soft. Remove from oven and, if desired, sprinkle with flaky salt. Let cool for 5 minutes on the baking sheet before using a thin spatula to carefully transfer them to a wire rack to cool completely. Store in an air tight container for several days, though the cookie edges will start to soften over time.

    Notes

    • Peanut butter note: Use either crunchy or smooth peanut butter. I recommend an organic homogenized (non separated) peanut butter, but if using a natural separated peanut butter, just be sure to give it a good stir before adding to the cookies. If your peanut butter is too thin, the dough will be hard to work with and the cookies will spread more.
    • To make these dairy-free, replace the butter with plant butter - it will be just as delicious!
    instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!
    • Share
    • Tweet
    Snixy Kitchen

    SUBSCRIBE NOW

    get free recipes straight to your inbox:

    Reader Interactions

    You may also enjoy:

    Bite out of chocolate peanut butter no-bake cookies with rolled oats.
    Chewy Chocolate Peanut Butter No-Bake Cookies
    Chewy Gluten-Free Lemon Cookies
    Easy Chewy Gluten-Free Lemon Crinkle Cookies
    Gluten Free Butter Pecan Cookies Square
    Chewy Gluten-Free Butter Pecan Cookies
    Gluten Free Gingerbread Thumbprint Cookies with Eggnog Ganache
    Gluten-Free Gingerbread Thumbprint Cookies with Eggnog Ganache

    5 Comments

      4.77 from 17 votes (15 ratings without comment)

      Comment & Rate Cancel reply

      Your comments, reviews and questions make my day! If you love this recipe, please rate it when you leave a comment. These star ratings help others discover my recipes. Thank you for your support and being part of this community!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Megan H -

      March 03, 2025 at 5:26 am

      5 stars
      These are the perfect peanut butter cookie! I had a craving, and these were exactly what I wanted. The almond flour adds a better texture and flavor than a wheat flour cookie, and these had the perfect amount of sweetness to peanut flavor ratio. And the dough was extremely easy to work with!. This recipe is my new go-to for peanut butter cookies-thank you for another winner!

      Reply
    2. Sarah Gaudette -

      February 15, 2020 at 8:31 pm

      5 stars
      I made these cookies as a gift for my brother who doesn’t eat gluten free. Everyone who tried them really liked them! They are great for a group of people and will be enjoyed by allergy sufferers and non-allergy sufferers alike. I highly recommend trying this recipe.

      Reply
    3. Alanna Taylor-Tobin -

      December 19, 2019 at 8:07 pm

      I'm a fan of cookies anytime of day. I can't wait to try this recipe! <3

      Reply
    4. Nancy -

      December 11, 2019 at 9:40 am

      And I am so fortunate to be your neighbor and friend who gets to enjoy all of your efforts including these delicious PB cookies! Oh and G who is fussy, well, he gobbled them down!

      Reply
    5. Aysegul D Sanford -

      December 09, 2019 at 2:38 pm

      15 minutes+peanut butter+no chill time = I AM IN! This cookie looks like my kind of midnight snack. As always, breathtaking photos.
      Sending you warmest hugs Sarah. Cheers!

      Reply

    Primary Sidebar

    Sarah Menanix

    I’m Sarah (aka Snix)! Here you'll find gluten-free recipes - from classic staples to special occasion desserts to everyday dinners.

    More about me ➤

    Trending Recipes

    • Gluten-Free Dumpling Wrappers
      Gluten-Free Dumpling Wrappers
    • Matcha Mochi Cake
      Matcha Mochi Cake
    • Gluten-Free Cassava Flour Tortillas
      Gluten-Free Cassava Flour Tortillas
    • Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
      Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
    The Ultimate Guide to Matcha Green Tea: What is Matcha?

    Gluten-Free Staples

    • The Best Gluten-Free Pizza Crust Recipe
      Gluten-Free Pizza Crust, Brazilian Cheese Bread Style
    • Gluten-Free Soft Pretzels
      The BEST Gluten-Free Soft Pretzels
    • Gluten-Free Almond Flour Pasta
      Gluten-Free Almond Flour Pasta
    • The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting
      Favorite Gluten-free Chocolate Cake with Hibiscus Frosting

    Footer

    ⬆ back to top

    • Subscribe
    • About
    • Contact
    • Work with me
    • FAQ
    • Recipes

    Privacy Policy | Disclosure

    All content & images © 2025 Snixy Kitchen

    Rate This Recipe

    Your vote:




    To submit your rating, please write a short comment about the recipe! Click the button to confirm your rating.

    (Note: Your email will NOT appear publicly)

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.